Shrimp Sauteed with Garlic

Shrimp Sauteed with Garlic
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Rating: 5
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This is a simple yet delicious appetizer. Wild caught shrimp should be used if possible as the taste is far superior to farm raised shrimp.
Servings Prep Time
8as an appy 15minutes
Cook Time
10minutes
Servings Prep Time
8as an appy 15minutes
Cook Time
10minutes
Shrimp Sauteed with Garlic
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
This is a simple yet delicious appetizer. Wild caught shrimp should be used if possible as the taste is far superior to farm raised shrimp.
Servings Prep Time
8as an appy 15minutes
Cook Time
10minutes
Servings Prep Time
8as an appy 15minutes
Cook Time
10minutes
Ingredients
Servings: as an appy
Units:
Instructions
  1. Clean shrimp under cool running water, remove the shell and the vein, leave the tail on. Place shrimp in a bowl, toss with lemon juice and salt. Refrigerated if not cooking immediately.
  2. In a large skillet, gently heat olive oil, add minced garlic and chili flakes if using. Cook gently until garlic is fragrant but not brown.
  3. Increase heat to medium, add the shrimp and cook tossing until the shrimp are pink and they start to curl. (less than 5 minutes) The size of the shrimp will determine how long to cook. Do not overcook or you will have rubber eraser shrimp.
  4. Serve with lemon wedges, cocktail sauce and or garlic aioli for dipping.
Recipe Notes

Shrimp are sold by count, 26 - 30 count means there are 26 - 30 shrimp per pound. The number of shrimp per serving will vary depending on how big the shrimp are. Obviously, larger shrimp will take longer to cook than smaller shrimp.

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About Baking Nana

Each morning my granddaughter Sarah calls to ask, “Watcha doing, Nana? Are you baking Nana?” Hence my “name” Baking Nana. I am a mother to three wonderful children and a grandmother to 12 very hungry grandkids. I don’t bake fancy cakes but I do make wonderful yeast bread and home cooked meals made with love.


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